After that, I whisked in the egg yolks one at a time and continued to knead the dough until it became firm again.
The third step is:
Before kneading and spreading, I chilled the dough in the fridge.
The fourth step is:
I let the dough to cool somewhat after removing it from the refrigerator.
Fifth Step:
I flattened out the pie dough onto an oven sheet and squeezed it firmly so that the diameter would be within the permissible range of 10 inches.
I quickly cut off the dough’s excess, wrapped it in plastic, and returned it to the fridge to chill for another five minutes.
Phase 6:
Then, I poured the cornstarch, sugar, cut strawberries, and a touch of salt into a separate bowl and mixed everything together thoroughly.
Stage 7:
Then, with an eye toward a stick for garnishing the edges, I arranged strawberries on the pie crust.
Eighth Step:
I baked the strawberry pie at 450 degrees Fahrenheit for about 30 minutes.
Stage 9:
Lastly, I removed the pie from the oven and sprinkled it with a little sugar. Remember to use a fork or knife to poke four holes in the pie, allowing steam to escape and preventing it from burning.
Have fun.
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